There's probably no recipe more famous (or infamous) among NPR listeners than Mama Stamberg's cranberry relish.
This relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.
Makes 1 1/2 pints
Preparation
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy and shocking pink. ("OK, Pepto-Bismol pink.")
NPR Editors Note: As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."
